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Regulatory Foundations for the Food Protection Professional

Overview of attention for book
Cover of 'Regulatory Foundations for the Food Protection Professional'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction
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    Chapter 2 Regulatory Program Foundations
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    Chapter 3 Prevailing Statutes, Regulations, and Ordinances
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    Chapter 4 Integrated Food Safety System (IFSS) Orientation
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    Chapter 5 Regulatory Program Foundations: Program Standards
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    Chapter 6 Microbiology ( of the Food Code )
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    Chapter 7 Public Health Principles
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    Chapter 8 Outbreak Investigations (Epidemiology)
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    Chapter 9 Environmental Health and Safety
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    Chapter 10 Jurisdiction
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    Chapter 11 Hazard Analysis and Critical Control Points (HACCP)
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    Chapter 12 Inspections, Compliance, and Enforcement
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    Chapter 13 Sampling
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    Chapter 14 Labeling
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    Chapter 15 Allergens
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    Chapter 16 Employee Safety
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    Chapter 17 Communication Skills
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    Chapter 18 Unprocessed Foundations
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    Chapter 19 Manufactured Foundations
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    Chapter 20 Retail Foundations
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    Chapter 21 Food Defense Awareness
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    Chapter 22 International Food Regulation Foundations
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    Chapter 23 Conclusion
Attention for Chapter 11: Hazard Analysis and Critical Control Points (HACCP)
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